As a décor and furniture expert, I find that the ancestry of momos in the bustling Himalayan and Nepali street-food culture offers the same harmony of form and function I seek in my interior designs.
This evolution toward healthy steamed delights is epitomized in Crispy Cabbage and Carrot Momos, where shredded cabbage and vibrant carrot not only add a lively pop of color but also deliver satisfying crunch and a boost of essential nutrients like vitamin C, fiber, and beta-carotene.
What makes these momos truly irresistible is their “crispy yet steamed” texture: the dumpling wrappers are first steamed until beautifully translucent, then given a light pan-fry that forms a golden, delicate crust, yielding to a tender, steam-infused interior with every bite.
Health Benefits of Cabbage and Carrot Momos
Cabbage and carrots bring a powerhouse of vitamins and antioxidants—cabbage delivers notable amounts of vitamin C and K, while carrots are loaded with beta-carotene—yet steaming seals in those nutrients without added oil, keeping each momo low-fat and low-calorie. The generous fiber from both veggies supports healthy digestion, prolongs fullness, and nourishes your gut flora.
Rich in Vitamins and Antioxidants
Cabbage is a top source of vitamin C, supplying about 42 mg (47% DV) per 100 g, essential for collagen formation and immune support.
It also offers 76 µg of vitamin K (63% RDA) per 100 g, which plays a key role in bone health and blood clotting.
Carrots pack around 8,285 µg of beta-carotene per 100 g—a potent antioxidant converted into vitamin A for vision and cellular health.
They also contain other antioxidant compounds (alpha-carotene, lutein, lycopene) that help neutralize free radicals and reduce oxidative stress.
Low-Fat, Low-Calorie via Steaming
Steaming preserves up to 89% of vitamin C in vegetables like carrots and cabbage, compared to greater losses with boiling or frying.
By avoiding heavy oils, steamed momos contain only about 4–6 g of fat per serving versus 10–15 g in fried versions.
A typical plate of six steamed vegetable momos delivers roughly 200–250 kcal, making them a light yet satisfying snack.
Steamed cooking also maintains the natural flavors and vibrant colors, enhancing the visual and sensory appeal—much like a well-designed room highlights its best features.
High Fiber Content for Digestive Health
Cabbage provides about 2.2 g of dietary fiber per 100 g, helping add bulk to stool and support regularity.
Carrots contribute 2.7 g of fiber per 100 g, including both soluble pectin and insoluble cellulose for balanced digestive support.
A high-fiber diet slows gastric emptying, promoting satiety and assisting in weight management by reducing overall calorie intake.
Fiber also feeds beneficial gut bacteria, producing short-chain fatty acids that nourish colon cells and help regulate inflammation (PMC).
Nutrient Comparison (per 100 g)
| Nutrient | Cabbage | Carrot |
|---|---|---|
| Calories | 25 kcal | 41 kcal |
| Vitamin C | 42 mg (47% DV) | 6 mg (7% DV) |
| Vitamin K | 76 µg (63% RDA) | 13.2 µg (11% DV) |
| Beta-Carotene | – | 8,285 µg |
| Dietary Fiber | 2.2 g (7% DV) | 2.7 g (11% DV) |
By integrating these nutrient-dense ingredients into a lightly steamed and crisped dumpling, Crispy Cabbage and Carrot Momos deliver a harmonious balance of health benefits and gourmet appeal, perfect for the mindful eater who values both form and function.
Ingredients List
Wrapper
Think of the momo wrapper like the frame of a sofa: it must be strong enough to hold the filling yet soft enough to give a delicate bite.
| Ingredient | Quantity | Purpose / Notes |
|---|---|---|
| All-purpose flour (or 1:1 all-purpose/whole wheat) | 1 cup | Provides elasticity and a tender chew |
| Salt | Pinch | Enhances overall flavor |
| Neutral oil (vegetable or canola) | 1 tsp | Improves dough pliability and prevents sticking |
| Water | ~¼ cup (add gradually) | Binds the dough into a smooth, elastic ball |
Pro Tip: Rest your dough under a damp cloth for 20 minutes—just as you’d let new paint settle—to relax the gluten and make rolling out easier.
Filling
This vibrant vegetable mix is your décor accent—bright carrots, crisp cabbage, and aromatic spices create a harmonious, health-packed center.
| Ingredient | Quantity | Purpose / Notes |
|---|---|---|
| Finely shredded cabbage | 1 cup | Adds crunch, vitamin C, and a subtle green hue |
| Grated carrot | 1 cup | Provides sweetness, beta-carotene, and a pop of orange color |
| Neutral oil (vegetable or canola) | 1 tbsp | For sautéing aromatics |
| Garlic, finely chopped | 3 cloves | Delivers savory depth |
| Fresh ginger, grated | 1 tsp | Lends warmth and a subtle zing |
| Green chilies, finely chopped | 1–2 (optional) | Introduces gentle heat |
| Mushrooms or bell pepper, chopped | ½ cup (optional) | Adds earthy umami or sweet crunch |
| Soy sauce | 2 tsp | Balances with umami and salt |
| Salt & white pepper | To taste | Fine-tunes seasoning |
| Fresh coriander leaves, chopped | A small handful | Brightens with herbal freshness |
Design Insight: Just as you’d layer textures in a living room—rugs, throws, cushions—this filling layers flavors and nutrients for a balanced, memorable bite.
By gathering these high-quality ingredients and treating each step like a design choice, you’ll ensure your Crispy Cabbage and Carrot Momos look stunning on the plate and deliver on both taste and nutrition.
Equipment Needed
Steamer Setup
- Bamboo steamer basket: A traditional bamboo steamer preserves delicate flavors and prevents condensation from dripping back onto your momos, keeping wrappers crisp and dry.
- Metal steamer basket: Collapsible stainless-steel or aluminum baskets fit a variety of pot sizes, are easy to clean, and heat up quickly for efficient cooking.
4.2 Additional Tools
| Tool | Purpose & Notes |
|---|---|
| Rolling pin | A rod-style or French rolling pin lets you feel and control dough thickness, key for uniform, thin momo wrappers. |
| Cutting board | A sturdy wooden or bamboo board protects your knife’s edge and offers natural antimicrobial properties, keeping prep safe and surfaces scratch-free. |
| Mixing bowls | A set of stainless-steel bowls (or glass/plastic) in varying sizes helps you season and combine fillings neatly; look for non-slip bases and pour spouts for ease. |
| Spatula/Turner | A flexible silicone or nylon spatula (or flipper-style turner) lets you scrape every bit of filling from bowls and transfer momos without tearing wrappers. |
Design Insight: Just as the right lighting fixture completes a room, the right tool elevates your momo-making—choose quality pieces that feel good in your hand and blend form with function.
Step-by-Step Preparation
Dough Preparation
- Combine dry ingredients: In a large bowl, whisk together 1 cup all-purpose flour (or a 1:1 mix with whole wheat), a pinch of salt, and 1 tsp neutral oil to ensure even seasoning and pliability.
- Gradually add water: Pour in about ¼ cup lukewarm water a little at a time, stirring until the mixture begins to form a shaggy dough.
- Knead to smooth elasticity: Transfer the dough to a lightly floured surface and knead vigorously for 8–10 minutes, until it’s smooth, springy, and free of cracks—much like working a piece of fine leather into shape.
- Rest under a damp cloth: Cover the dough with a clean, damp kitchen towel and let it rest for at least 30 minutes; this relaxes the gluten so the wrappers roll out thinly without springing back.
Filling Preparation
- Heat the sauté base: Warm 1 tbsp neutral oil in a wide skillet over medium heat, similar to selecting a versatile finish for a wooden table that highlights its grain.
- Sauté aromatics: Add 3 cloves chopped garlic, 1 tsp grated ginger, and 1–2 finely chopped green chilies; stir for 30 seconds until fragrant, taking care not to let them burn.
- Cook the vegetables: Toss in 1 cup shredded cabbage and 1 cup grated carrot, seasoning with a pinch of salt, a crack of white pepper, and 2 tsp soy sauce. Sauté for 2–3 minutes, just until they soften and lose raw edges—this retains crunch and vibrant color.
- Optional add-ins: Fold in ½ cup chopped mushrooms or bell pepper now if using, cooking just until they’re warmed through.
- Cool completely: Transfer the filling to a bowl and let it cool to room temperature before filling your wrappers; this prevents soggy dough and ensures crisp, defined folds.
Shaping and Folding Techniques
Just as a perfectly tailored slipcover elevates a sofa, the way you shape and fold your momos transforms them from simple dumplings into beautiful, bite-sized works of art. Follow these steps for consistently neat, well-sealed momos that steam and crisp perfectly.
Steps for Shaping
- Roll into thin circles (~3 inches in diameter)
- Lightly dust your rolling surface with flour or semolina for traction, much like choosing the right underlay for a rug.
- Use a rolling pin to press from the center outward, rotating often to keep each wrapper uniformly round and about 1–2 mm thick.
- Portion the filling (1 tbsp per circle)
- Place exactly one tablespoon of cooled cabbage–carrot mixture in the center. This “just-right” amount prevents overstuffing (which can tear the wrapper) or under-filling (which yields hollow pockets).
- Seal with pleating or half-moon folds
- Pleating (Crown Fold): Pinch a small pleat at the edge, fold it over, and repeat around the top edge to form a fluted crown. This method adds an elegant silhouette and extra sealing strength.
- Half-Moon Fold: Fold the circle in half over the filling, press the edges firmly, then crimp or roll to create a smooth semi-circle. Faster and ideal for a clean, modern look.
Fold Styles Comparison
| Fold Style | Visual Appeal | Ease of Technique | Seal Strength |
|---|---|---|---|
| Pleating | Ornate, artisanal look | ★★☆☆☆ (needs practice) | ★★★★★ (very secure) |
| Half-Moon | Sleek, minimalist | ★★★★★ (quick & easy) | ★★★★☆ (secure when well crimped) |
Design Insight: Like mastering upholstery pleats for a custom armchair, take time to practice your pleating. The extra effort pays off in visual flair and leak-proof momos.
By treating each momo as a miniature design project—focusing on uniform thickness, precise filling, and careful folding—you’ll achieve dumplings that look as refined as a well-styled living room and taste just as inviting.
By treating each step like selecting the perfect rug and accent pillow, you’ll achieve momos with wrappers that hold their shape and fillings that stay bright, crisp, and flavorful every time.
Cooking Process
Before you begin, make sure your steamer water is at a gentle rolling boil and your momos are arranged so they don’t touch, just like spacing accent pieces to let each one shine.
Steaming for Tender Perfection
- Time & Temperature: Steam the momos for 10–12 minutes over medium-high heat. The key is a steady simmer—too vigorous and you risk soggy bottoms, too low and wrappers stay doughy.
- Visual Cue: You’ll know they’re done when the wrappers turn translucent, slightly taut, and the pleats look defined, much like how a sheer curtain reveals the glow of sunlight without losing its shape.
- Moisture Control: Line your steamer with parchment paper or cabbage leaves to prevent sticking, and leave the lid slightly ajar at the end of cooking to let excess condensation escape—this keeps the bottoms crisp rather than damp.
Pan-Frying for Golden Crispness
- Oil & Pan: Heat just 1–2 tsp neutral oil (vegetable or canola) in a nonstick skillet over medium heat—think of it as selecting the perfect accent lighting to highlight your décor.
- Fry Technique: Place steamed momos in the pan in a single layer, pressing gently so each makes even contact. Cook 1–2 minutes per side, until the bottom turns lightly golden and crisp.
- Finish & Serve: Transfer immediately to a serving platter to preserve that contrast between a tender, steam-cooked top and a delicate, pan-fried base—like the interplay of soft upholstery and sleek metallic legs in a modern chair.
Texture & Timing Comparison
| Cooking Step | Duration | Oil Used | Texture Outcome |
|---|---|---|---|
| Steaming | 10–12 minutes | 0 tsp | Tender, translucent wrappers; juicy filling |
| Pan-Frying | 1–2 minutes/side | 1–2 tsp | Lightly golden, crisp bottom; soft top layers |
Design Insight: Just as you’d balance soft textiles with a hard-surface coffee table, combining steaming with a light pan-fry creates a delightful duality—soft and succulent above, crisp and golden below.
By mastering this two-stage cooking process, you’ll deliver momos that not only taste exceptional but look and feel as thoughtfully crafted as any well-designed living space.
Serving Suggestions
Elevate your Crispy Cabbage and Carrot Momos from delicious to unforgettable by pairing them with vibrant dips and garnishes, much like selecting the perfect throw pillows and accent lighting to complete a room’s look.
A fiery Sichuan-style chili sauce brings bold heat and umami depth; a soy-vinegar dip delivers bright, tangy contrast; a drizzle of spring onion oil adds aromatic richness; and a sprinkle of fresh coriander lends color, freshness, and subtle herbal benefits.
Homemade Sichuan-Style Chili Sauce
- Why it works: The capsaicin in chili promotes circulation and heightens flavor perception, while fermented chili pastes add layers of savory umami.
- Basic nutrition (per tsp): Nutrient Amount Source Calories 35 kcal Total Fat ~3.9 g (100% fat) Carbohydrates 0 g Protein 0 g
Design Tip: Like spotlighting a statement piece, spoon the chili sauce into a small bowl and place it beside a crisp white plate of momos to let the vibrant red pop visually.
Tangy Soy-Vinegar Dip
- Flavor profile: Balances salty soy with malty black vinegar or rice vinegar for a bright, palate-cleansing tang.
- Quick recipe: Ingredient Quantity Soy sauce ½ cup (120 g) Black or rice vinegar ⅓ cup (80 g) Chopped scallions ¼ cup (15 g) Garlic, smashed 1 clove Chili sauce 1 tsp Toasted sesame oil 1 tsp
Styling Note: Serve in a shallow dish with a fan of scallion oil ribbons—much like layering textures with a woven throw on a sleek sofa.
Spring Onion Oil Drizzle & Fresh Coriander Garnish
- Spring onion oil: A fragrant infusion made by briefly heating chopped scallions in neutral oil, yielding vivid green oil that adds shine and aroma.
- Nutritional boost: Scallion oil adds minimal calories but delivers antioxidants (kaempferol, quercetin) that support anti-inflammatory benefits.
- Coriander garnish: Fresh coriander (cilantro) leaves contribute color contrast and offer antioxidants, vitamin K, and digestive enzymes that may support gut health.
| Garnish Component | Key Benefit |
|---|---|
| Spring onion oil | Adds aroma & healthy phytonutrients |
| Fresh coriander | Provides antioxidants & vitamin K |
Finishing Touch: Drizzle the spring onion oil in a spiral over the momos and scatter bright green coriander leaves on top, creating a striking color play akin to a well-styled plant accent in a living space.
By thoughtfully combining these elements—heat, acidity, aroma, and fresh greenery—you’ll serve momos that delight every sense and showcase an expert’s eye for both flavor and presentation.
Nutritional Information
Below is a detailed look at the estimated nutrition per serving of six Crispy Cabbage and Carrot Momos (≈180 g), alongside a direct comparison with pan-fried vegetable dumplings. These figures highlight how steaming and a vegetable-rich filling deliver a lighter, more nutrient-dense option. Data are drawn from SnapCalorie, Nutritionix, FatSecret, and MyNetDiary.
8.1 Estimated Per-Serving Nutrition
A standard serving of 6 steamed vegetable momos (~180 g) provides the following:
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~270 kcal |
| Total Fat | ~5.4 g |
| Carbohydrates | ~45.4 g |
| Protein | ~9.1 g |
| Dietary Fiber | ~5.4 g |
| Vitamin C | ~43 mg (48% DV) |
| Vitamin K | ~68 µg (57% DV) |
| Beta-Carotene | ~6,800 µg (760% DV) |
- Calories & Macronutrients: At just 270 kcal for six momos, this serving is modest compared to most appetizers.
- Fiber: With 5.4 g of dietary fiber, these momos support digestion and satiety far better than many dumpling alternatives.
- Micronutrients: The cabbage and carrot filling delivers nearly half your daily vitamin C and over half your vitamin K, plus a large boost of beta-carotene for eye and immune health .
8.2 Comparison with Pan-Fried Vegetable Dumplings
For contrast, six pan-fried vegetable dumplings (using P.F. Chang’s pan-fried data) contain approximately:
| Nutrient | Steamed Momos (6 pcs) | Pan-Fried Dumplings (6 pcs) |
|---|---|---|
| Calories | ~270 kcal | ~396 kcal (6 × 66 kcal) |
| Total Fat | ~5.4 g | 12 g (6 × 2 g) |
| Carbohydrates | ~45.4 g | 66 g (6 × 11 g) |
| Protein | ~9.1 g | 12 g (6 × 2 g) |
| Dietary Fiber | ~5.4 g | ~2 g (6 × 0.4 g) |
- Calorie Reduction: Steamed momos have ~32% fewer calories than pan-fried dumplings (270 kcal vs. 396 kcal).
- Fat Content: You’ll save over 55% of fat (5.4 g vs. 12 g) by choosing steamed over pan-fried.
- Fiber Benefit: Steaming retains more of the vegetable fiber (5.4 g vs. ~2 g), boosting digestive health and fullness
- Micronutrient Preservation: Steaming preserves up to 89% of water-soluble vitamins like vitamin C, whereas frying can degrade them significantly.
Design Insight: Just as a well-chosen fabric can transform a sofa, steaming instead of frying transforms momos into a lean, nutrient-dense treat that complements any healthy lifestyle—and any stylish table setting.
Variations and Twists
To cater to diverse dietary needs and flavor profiles, you can easily adapt Crispy Cabbage and Carrot Momos with these creative twists—whether you’re gluten-free, seeking extra plant-powered protein, or craving a global fusion flair.
Gluten-Free Wrappers
Swap traditional all-purpose flour for a blend of rice and tapioca flours to create tender, pliable wrappers without wheat gluten. Rice flour is naturally low in fat and full of complex carbohydrates, making it easy to digest for those with sensitivities. A simple homemade blend uses 1 cup rice flour + ⅔ cup tapioca flour + 2 tsp psyllium husk (or a pinch of xanthan gum) to mimic gluten’s binding properties.
| Substitute Ingredient | Ratio per 1 cup AP Flour | Key Benefit |
|---|---|---|
| Rice flour | 1 cup | Low-fat, complex carbs for gentle digestion |
| Tapioca flour | ⅔ cup | Adds elasticity and chew |
| Psyllium husk powder | 2 tsp | Improves dough binding without gluten |
| Xanthan gum (opt.) | Pinch | Enhances structure, optional for extra stretch |
Design Insight: Just like selecting a hypoallergenic fabric for upholstery, these gluten-free flours keep your momos structure intact while meeting dietary needs.
Vegan & Protein Boost
For a heartier, protein-packed filling, fold in crumbled tofu or homemade paneer alongside your cabbage–carrot mix.
| Add-in | Serving (100 g) | Calories | Protein | Source |
|---|---|---|---|---|
| Regular tofu | 100 g | 76 kcal | 8.08 g | (FatSecret) |
| Firm tofu | 100 g | 145 kcal | 15.78 g | (FatSecret) |
| Paneer (Karoun Dairies) | 100 g | (≈25 g protein)* | – | (Nutrition Value) *(7 g per 28 g) |
Adding tofu nearly doubles the protein content of your momos while keeping them vegan and light on saturated fat. Paneer contributes a rich, creamy texture and about 25 g of protein per 100 g, making these dumplings extra satisfying for vegetarians.
Design Insight: Think of tofu like a high-density foam cushion—adding both support and comfort without bulk—while paneer adds a luxurious creaminess akin to velvet upholstery.
Fusion Flavors
Elevate your momos with global ingredients that introduce umami, sweetness, or creaminess.
| Fusion Add-in | Serving Size | Calories | Protein (g) |
|---|---|---|---|
| White mushrooms | 100 g | 22 kcal | 3.09 g |
| Bell pepper | 100 g | 31 kcal | 1 g |
| Cheddar cheese | 100 g | 403 kcal | 24.9 g |
- Mushroom & Soy Twist: Sauté chopped mushrooms for deep umami notes and fold into your vegetable mix, then finish with a splash of soy-ginger glaze.
- Pepper-Mint Pop: Add finely diced bell peppers for sweetness and color, then garnish with fresh mint for a Mediterranean twist.
- Cheesy Comfort: Mix in sharp cheddar or a melting cheese blend for gooey pockets—perfect for kids or anyone craving a decadent flair.
Design Insight: Like blending modern and vintage furniture pieces, these fusion ingredients harmonize diverse textures and flavors, creating momos that feel both familiar and refreshingly new.
By experimenting with these variations—gluten-free wrappers for sensitive diners, protein-packed vegan fillings, and inventive fusion twists—you’ll keep your Crispy Cabbage and Carrot Momos exciting, inclusive, and perfectly aligned with your style and health goals.
Expert Tips and Troubleshooting
Below are pro-level troubleshooting tips to ensure your Crispy Cabbage and Carrot Momos turn out perfectly every time. You’ll learn how to avoid soggy fillings, fix dough cracks, and reheat leftovers so they stay crisp-tender, just like the way careful styling preserves both form and function in a well-designed living space.
Prevent Soggy Filling
- Drain and squeeze vegetables thoroughly. After shredding cabbage or grating carrots, place them in a fine-mesh sieve or colander and press firmly with the back of a spoon (or your hand wrapped in a clean towel) to remove excess liquid—this simple step prevents moisture from seeping into the wrapper and causing sogginess.
- Use a binder like grated potato or cornstarch. Adding 1–2 tbsp of finely grated potato or 1 tsp of cornstarch to your cooled vegetables helps absorb residual moisture, keeping the filling juicy but not wet.
- Cool filling completely before wrapping. Let the sautéed mixture come to room temperature (or chill briefly in the fridge) so steam doesn’t build up inside the wrapper during assembly, which can weaken it and lead to leaks.
Fixing Dough Cracks
- Adjust hydration in small increments. If your dough cracks when rolling, knead in water 1 tsp at a time until it becomes smooth and elastic—over time, even a few extra drops can transform a brittle dough into a supple, tear-resistant sheet.
- Allow sufficient resting time. After kneading, cover the dough and let it rest for at least 20–30 minutes. Resting lets the flour fully hydrate and the gluten relax, which prevents tearing and cracking during rolling.
- Avoid over-flouring. Dust your surface sparingly—too much extra flour can dry out the dough and lead to persistent cracks. Instead, oil your hands lightly if the dough sticks.
Reheating Leftover Momos
Use one of these methods to revive steamed momos without sacrificing that signature crisp-tender contrast:
| Method | Procedure | Timing | Notes |
|---|---|---|---|
| Steaming in a basket | Arrange momos in a steamer basket over simmering water; cover and steam until heated through. | 3–4 minutes | Retains moisture; wrappers stay supple |
| Microwave with damp towel | Place momos in a microwave-safe dish, add 1–2 tbsp water, cover loosely with a damp paper towel, and microwave. | 60–90 seconds | Quick; risk of sogginess—best when followed by a quick sear |
| Pan-steam + sear | Heat 1 tsp oil in a nonstick skillet, arrange momos in a single layer, add ¼ cup water, cover immediately, steam until water evaporates, then remove lid and pan-fry bottoms until lightly golden. | 2–3 min steam + 1 min sear per side | Delivers crisp bottoms with tender tops |
Design Insight: Just as a well-placed accent table adds both beauty and functionality to a room, choosing the right reheating method brings back both the texture and taste of freshly made momos.
By following these expert tips—draining and cooling your filling, hydrating and resting your dough, and selecting the optimal reheating method—you’ll maintain the perfect balance of crisp edges and tender, steam-infused interiors every time.
Cabbage Momos Recipe with a complete video and step by step procedure.
Since everyone is trying out the Momos Recipe at home these days, I thought to make it easy for everyone with this Street Cabbage Momos Recipe.
In this article, we’ll learn the easy, tasty street style cabbage momos recipe anyone can make at home. Even though the recipe for momos is quite easy.
For a better understanding, I’ve made a recipe video of Cabbage Momos.
In case if you want to see the recipe, skip the video and feel free to read the recipe below the video.
If you like this video, please don’t forget to subscribe to my YouTube Channel.
So, today’s recipe is how to make cabbage momos.
Momos come either steamed or fried and with a variety of flavors.
In our country, Bhutan, we have Veg Momos comprising Cabbage Momos, Cheese Momos, and Potato Momos. Whereas, in Non-Veg Momos, we have Pork Momos, Chicken Momos, and Beef Momos.
But I’ll be only talking about the cabbage momos recipe in this article, Also, I’m a vegetarian, so nothing about non-veg will be there in this blog.
If you want to know more about it, you can also read my earlier recipe on “How to make Potato Momos”.
While my aim is to show how to make juicy and tender cabbage momos.
So, let’s get started,
Servings
6-8 heads
Ingredients of Cabbage Momos Recipe
- Maida or All-purpose Flour 600 g
- 2 medium-sized cabbage
- Onions 400gm
- Garlic 9-10 cloves
- Cooking Oil 300ml
- Amul Butter 100 gm
Procedures of Cabbage Momos Recipe
1. Chopping the vegetables
First things first, remove the outermost leaves of the cabbage, then cut it in half and remove its stalk with the help of a knife.
Likewise, cut off the top and bottom parts of the onions and cut from the middle, then remove the skin.
Also, soak the garlic in cold water, cut it in half, then remove its skin with your fingers or a knife.
Sometimes, peeling garlic can be quite challenging for some of you, especially if you are new to the kitchen.
So, I’m going to give you simple tips here,
Soak the garlic cloves in the water before peeling. What it does is, it helps to reduce the stickiness of the garlic and makes your work easier and faster.
Now wash them thoroughly before cutting them into pieces.
After washing, chop them into pieces.
With this in mind, here I have used the food processor for chopping the vegetables if you have you can use it as it saves time and energy.
If you don’t have any other chopping equipment, be a little patient and do it manually.
2. Making Stuffing
Once the veggies are finely chopped, heat the oil.
While the oil is heating, mix the veggies, add some processed cheese and salt as per your taste, and mix them well.
Once the oil is heated enough, make the flame low, add Amul butter, and let it melt completely.
Here, Amul butter is not necessary to use, I just use it for the flavor.
As soon as the butter is melted, pour it directly on the veggies little by little and mix them well with the spatula.
Be careful while dealing with the hot oil; you don’t want to end up with burnt body parts. Hehe…
Now, apart from the heating oil, I also have to list the quantity of the oil you should use.
I have this recipe video on my YouTube, and I got lots of negative comments based on the amount of oil I used.
It is good to know how people are conscious of their health.
Some of my viewers are shocked seeing the amount of oil I have used, but I also want you to understand that.
I didn’t make only one plate of momos out of 300 ml of oil and 100 g of Amul butter. I made more than 60 pieces out of it.
So, I would highly recommend using the oil as per the quantity of your filling mixture.
Once the filling mixture is nicely combined, cover it with plates or anything you have and refrigerate it overnight, or if you want to make it instantly, then keep it in the freezer for 45-60 minutes.
This is because green veggies and onions release water and make the filling kind of juicy, which makes it complicated to pleat the dumplings.
So, keeping it in the freezer for a few hours helps to evaporate the liquid water, resulting in a dry mixture, which makes work efficient and easy for wrapping the momos.
Make sure you don’t over-freeze them and make them hard like rocks as well.
Is it necessary to keep it in the freezer or refrigerator?
No! It’s not necessary, there are other methods to make the filling mixture dry.
Do not squeeze the water from the chopped vegetables.
This will be the quickest way to make momos, but the problem with it is that when you squeeze off the water from them, almost all the nutrients will be lost in the water, so you can’t achieve the same taste as you get from the ones made without squeezing water.
Now, it’s up to you, you can go for whichever you find convenient.
3. Making Dough
Put the flour in a bowl, add water, and use your hands to combine the flour and knead the dough into soft or moderate dough, depending on the weather or temperature.
If the room temperature is high, keep the dough moderate, and if the room temperature is low, keep the dough soft.
After this, cover the dough with a bowl or an airtight plastic and let it sit for 45-60 minutes.
After 45-60 minutes, place the dough on a working surface and roll out the dough with a rolling pin forming a sheet of 1-2mm thick.
Once you have done this, use a round cutter to cut out the circle, and there you go, your momo wrapper is ready.
Make sure to make the thin wrappers.
Now, take a pot and boil the water. When the water is boiling, grease the steamer with oil.
4. Making Shapes
Now, take the wrapper and put it in the palm of your hand.
Take about a tsp of the filling and place it right in the center.
Take the dumpling wrapper to fold it together.
After this, press it well at one end, Conner, using your right-hand thumb and index finger.
Start pleating from the edge in one direction.
Check out my video on How to make Perfect Momos Shape.
There are so many ways to pleat the dumplings.
Some are super easy, while some are a bit advanced.
If you are a starter, start to form simple ones.
If you don’t know how to make shapes at first, don’t give up, practice more.
Practice is the key to every possible work.
5. Steaming the Cabbage Momos
After successfully pleating the memos, place them on the well-greased steamer.
Make sure to keep a little gap in between, otherwise they will stick to one another while steaming.
So, to achieve good shape momos, the end is to keep some gap between them.
After placing the well in the steamer, steam it for 10-15 minutes under high flame.
After 15 minutes, the Cabbage Momos are cooked.
Serve it with your favorite sauces like Bhutanese Ezay, Mayonnaise, Schezwan sauce, etc.
Cabbage Momos Recipe | Street Style
Cabbage Momos Recipe with a complete video and step by step procedure. Since everyone is trying out the Momos Recipe at home these days, I thought to make it easy for everyone with this Street Style Cabbage Momos Recipe.
Prep Time: 1 hour hr
Cook Time: 15 minutes
Course: Main Course, Side Dish
Cuisine: Bhutanese, Indian, Tibetan
Servings: 8
Ingredients
- 600 gm Maida or All-purpose Flour
- 2 medium-sized cabbages
- 400 gm Onions
- 10 cloves of Garlic
- 300 ml Cooking Oil
- 100 gms of Amul Butter, optional
- Salt to your taste
Instructions
- Chopping the vegetables. First thing first, remove the outermost layer of leaves of the cabbage, then cut it in half and remove its stalk with the help of a knife.2. Likewise, cut off the top and bottom parts of the onions and cut from the middle then remove its scale leaves.3. Also, soak the garlic into cold water, cut in half then remove its cover with your fingers or knife.4. After washing, chop them into pieces.
- Making Stuffing1. Once the veggies are ready, heat the oil.2. While the oil is heating, mix the veggies and also add some processed cheese and salt as per your taste and mix them well.3. Once the oil is heated enough, make the flame low and add Amul butter in it and let it melt completely.4. Pour the oil and butter mixture directly on the veggies little by little.5. Once the filling mixture is nicely combined, cover it with plates or anything you have and refrigerate it for overnight or for 4-5 hours.
- Making Dough1. Make neither hard nor soft dough. Flatten it and cut it into a round shape. 2. Make sure to keep the wrapper thin.
- Making Shapes1. Mold the wrapper in your comfortable shape, or check out my detailed recipe above to know how to make the perfect momo shape.
- Steaming the Cabbage Momos. 1. Now that our wrappers are ready, will the fillings keep the wrapper on the well-greased steamer? After placing them well in the steamer, steam them for 10-15 minutes under high flame 2. After 15 minutes, our momos are ready to eat.. 3. Serve them with the momos chutney and enjoy the homemade cabbage momos.
Crispy Cabbage and Carrot Momos strike the perfect balance between tender, translucent wrappers and a golden, crisp base achieved by a quick pan-fry after steaming, boast a nutrient-dense profile thanks to steaming’s superior vitamin and antioxidant retention—up to 89% in cruciferous veggies compared to boiling or frying—and invite endless creativity with fillings from tofu to cheddar or exotic spices. These momos aren’t just a healthy snack; they’re a canvas for your culinary imagination.
Conclusion
- Crispy Texture: A brief pan-fry of 1–2 minutes per side transforms the steamed dumplings into delicate, golden-brown bites that crackle with every chew.
- Healthy Profile: By steaming first, you preserve most water-soluble vitamins and antioxidants, making each momo a low-fat, low-calorie choice without sacrificing flavor (PMC)
- Customizable Flavors: From gluten-free rice-flour wrappers to protein-rich tofu or fusion twists like mushroom-ginger or cheese-chili, these momos adapt to any palette and dietary need.
- Join the Community: Experiment with your own fillings and share your creations on social media using #CrispyCabbageCarrotMomos to inspire fellow home chefs.
Try this recipe tonight and bring Himalayan street food home!
Also, read about other Bhutanese Cuisine Recipes
- Ema Datshi Recipe | National Food of Bhutan
- Kewa Datshi Recipe | The Easiest Way
- Gondo Datshi Recipe
- How to make Tibetan Tea at Home
FAQs
How can I steam momos without a steamer?
You can easily improvise a steamer at home by using a metal colander or mesh sieve placed over a pot of simmering water.
Alternatively, create a makeshift rack by placing three equal-sized balls of aluminum foil in the bottom of a shallow pan and setting a heat-proof plate on top—arrange your momos on the plate, cover with a lid, and steam until the wrappers turn translucent.
Can I freeze momos before cooking?
Absolutely! Flash-freeze your freshly assembled momos on a lightly oiled tray in a single layer until firm, then transfer them to a sealed freezer bag for long-term storage. When you’re ready to cook, steam directly from frozen, adding about 2–3 extra minutes to the usual 10–12-minute steam time. There’s no need to thaw—this preserves their shape and prevents sogginess.
What dipping sauces work best?
A thoughtfully chosen dip elevates your momos much like a perfectly chosen accent pillow completes a sofa. Here are three top contenders:
| Sauce | Flavor Profile | Key Ingredients |
|---|---|---|
| Spicy Tomato-Chili Chutney | Tangy, fiery kick | Ripe tomatoes, dried red chilies, garlic, oil, salt |
| Soy–Vinegar Dip | Savory-tangy with umami depth | Soy sauce, rice or black vinegar, minced garlic, chopped scallions, optional sesame oil and chili oil |
| Tahini-Ginger Relish | Creamy-nutty with a gingery zing | Tahini, grated fresh ginger, garlic, lemon juice, a touch of honey or maple syrup, tamari or light soy sauce, rice vinegar, water |
By pairing your Crispy Cabbage and Carrot Momos with one (or all) of these dips, you create a balanced sensory experience—color, texture, heat, and brightness—that delights both the palate and the eye.
